Margarines in Baking
August 27/Science Letter -- "Physicochemical properties of commercially available European bakery margarines (cream margarines, cake margarines [CM] and puff pastry margarines [PPM]) containing and devoid of trans fatty acids (TFAs) were investigated. Studied physical properties were the solid fat content (SFC), dropping points (DPs), polymorphism, texture (hardness), plasticity and the melting profile by differential scanning calorimetry," scientists in Gembloux, Belgium, report.
"Experimental results confirm that physical properties of the margarines corresponded with their application area. For example, SFC and DPs of PPM were higher than cream margarines and CM; they were also harder at 15C. Moreover, all the investigated physical properties were affected by the suppression of TFA in bakery margarines.
"PRACTICAL APPLICATIONS: This study has shown that margarines present different physical properties with respect to their purposed application but also highlight changes that appear due to the absence of trans-fatty acids in the formulations," wrote V. Cavillot and colleagues.
The researchers concluded, "These changes can really affect the bakery abilities and will, finally, influence the quality of the bakery products."
Cavillot and colleagues published their study in the Journal of Food Lipids ("Physicochemical Properties of European Bakery Margarines with and without Trans Fatty Acids." Journal of Food Lipids, 2009;16(3):273-286).
For more information, contact S. Danthine, Gembloux Agriculture University FUSAGx, Dept. of Food Technology, Passage Deportes 2, B-5030 Gembloux, Belgium.
From the August 31, 2009, Prepared Foods E-dition